Rice Salad and Crispy Vegetables
(Recipe for 4 people)
Arborio rice gr. 280
Trombetta courgettes gr. 150
Carrots gr. 150
Cauliflower gr. 150
Fresh peas gr. 100
Spring onions gr. 100
Snow peas gr. 50 Garlic 1 clove
Parsley to taste
Extra virgin olive oil to taste
Juice of 1/2 lemon Salt and pepper to taste
Cut the courgettes, carrots and spring onions into strips.
Divide the cauliflower into small rosettes, boil all the vegetables separately; once cooked, drain and set aside; add to the previously boiled and cooled rice.
Dress with an emulsion made from lemon juice and extra virgin olive oil flavoured with garlic and season with salt and pepper.
Sprinkle with chopped parsley, leaving a few leaves for presentation.